MC - Almond-coated chicken, green beans & herb yoghurt

Name: MC - Almond-coated chicken, green beans & herb yoghurt
Cuisine: British, European
Ingredients: 2 x 170g free-range chicken breasts; 4 tbsp ground almonds; 2 tsp cajun spice; 400g carrot; 1 handful of fresh chives; 1 handful of fresh mint; 90g green beans; 80g coconut yoghurt

15 steps

Goujons with real kick: free-range chicken is dusted in a lightly spiced almond crumb, then baked until golden. On the side? Sweet, vitamin A-rich carrot fries – for dunking into creamy chive dip – and minted beans.

Updated at: Thu, 17 Aug 2023 13:57:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories428.8 kcal (21%)

Total Fat21 g (30%)

Carbs29.8 g (11%)

Sugars14 g (16%)

Protein32.8 g (66%)

Sodium622.5 mg (31%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 170gchicken breasts

free-range

4 Tbspground almonds

2 tspcajun spice

400gcarrot

1 handfulfresh chives

1 handfulfresh mint

90ggreen beans

80gcoconut yoghurt

Instructions

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle.

Step 2

Peel and cut the carrots into thin fries. Place on a baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper.

Step 3

Place in the oven for 20-25 mins until becoming golden, turning halfway through.

Step 4

Place a dry frying pan on a medium heat and add the ground almonds and Cajun spice.

Step 5

Toast for 2-3 mins until golden brown, turning regularly.

Step 6

Transfer to a medium-sized bowl and season with a pinch of sea salt.

Step 7

Slice each chicken breast into four strips, then add to the bowl of almond crumb, tossing to coat evenly.

Step 8

Place the almond-coated chicken on a baking tray lined with parchment paper and cook in the oven for 15-20 mins, until the chicken is cooked through and turning golden.

Step 9

Finely chop the chives, then remove the mint leaves from the stalks and finely chop.

Step 10

Place the chives and just half the mint into a small bowl followed by the coconut yoghurt. Season with a pinch of sea salt and black pepper and mix together.

Step 11

Trim the ends off the green beans.

Step 12

Half-fill a small saucepan with boiling water.

Step 13

Place the beans into the pan and boil for 3-4 mins, until cooked, then drain and return to the pan.

Step 14

Season with sea salt, 1/2 tbsp olive oil and the remaining mint and mix together.

Step 15

To serve, divide the carrot fries, green beans and almond-coated chicken between two warm plates and serve the chive yoghurt alongside.